Slow Cooker Corned Beef and Cabbage
2 large, sliced
2 clove(s), large, chopped
Uncooked corned beef brisket
1¾ pound(s), lean, trimmed of all visible fat
3 medium, cut into 2-inch chunks
3 medium, peeled and cut into 2-inch chunks
Cooked green cabbage
1 pound(s), cored and cut into 8 wedges
Reduced sodium canned chicken broth
- Place the onions and garlic in a slow cooker. Place the corned beef on top of the onions. Arrange the carrots and potatoes around the meat. Place cabbage wedges on top of the vegetables. Pour the broth over and around the vegetables. Cover and cook until the meat and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
- Transfer the corned beef to a platter and cut into 16 slices. With a slotted spoon, lift the vegetables from the broth and place around the meat.
- Serving size: 2 slices of meat and 1/8 of the vegetables.